A BEAUTY PLATING LESSON BY CHEF LUCA ZANGA
Luca Zanga has been a chef at Academia Barilla since 2010. He started his professional training in 1994, when he graduated from the Istituto Alberghiero Mellerio Rosmini, a catering college in Domodossola. This marked the beginning of his growth phase, which, at first saw him gain experience in restaurant kitchens in his native region, and then further afield in the Island of Elba, Rome and Sestriere. These experiences have allowed him to learn new techniques and discover new ingredients and different approaches to cooking, and have given him the chance to gain the valuable cultural background that he brings back with him every time he returns home, an area known for its three beautiful lakes.
Luca is a young man who loves to observe, learns carefully, tries and experiments. Luca never stops and continues to gain experience in restaurants overlooking Lake Mergozzo and Lake Orta where, in 1997, but also later in 1999, he worked alongside Michelin-starred chef Antonino Cannavacciuolo, and had the pleasure and honour of seeing Villa Crespi being born.
This recipe is a complete dish from a nutritional point of view, with perfectly balanced contrasting flavours that create an interesting combination thanks to the acidic notes of citrus fruits and the sweetness of Borlotti bean cream.
To add a greater variety of colours to the recipe, and to dish it out in an even more unique way, the chef recommends using small triangles of dried citrus fruits. They are really easy to make: cut the citrus fruits into thin slices, then cut them into triangles, place them on a baking tray lined with baking paper and cook at 60 Ā°C for about an hour until they have dried.
For serving, the chef recommends using a flat plate, preferably white or with shades recalling those of the sand and earth.
Preparazione
12.3 oz Barilla Mezze Maniche pasta
3.5 oz dry Borlotti beans
1 onion
1 celery stalk
n. 1 grapefruit
n. 1 orange
n. 1 lime
1.05 oz capers
2 cloves of garlic
dill to taste
extra virgin olive oil as needed
salt to taste
0.7 oz pink pepper
For plating
Use a spoon to spread the cream unevenly on the plate and, using tongs, place the pasta with an irregular pattern and garnish with a few tufts of dill and the dried citrus fruits. Add a drizzle of extra virgin olive oil to taste.
